Chicken Rice Wine is a dish that my Mom makes very often. My relatives love her recipe and she would cook for them often. It was not my favourite dish, but I’ve learned to appreciate it more now that I help her cook from scratch.
My mother uses her homemade chinese rice wine in this dish and fresh ginger from our garden. She also uses another alcohol (which I didn’t realise before): whisky!
Traditionally, eggs are not used. But my Mom likes to put it in for extra protein.
ABOUT CHICKEN RICE WINE
- Wok/Pan + Lid + Stove
- Knife + Chopping board
Sara' Mom Chicken Rice Wine
- 80 g (3/4 cup) Ginger, julienned
- 500 g (1/2) Chicken, chopped into pieces)
- 20 g (1 cup) Wood Ear Mushroom, soaked and sliced
- 1 Boiled egg (optional)
- 1 cup Water
- 1 cup Rice Wine
- Salt to taste (~1 tsp)
- 1 tbsp Whisky
- Step 1 FRY GINGER IN SESAME OIL: Fry julienned ginger in 2 – 3 tbsp of sesame oil
- Step 2 COOK CHICKEN: Add chicken and cook until golden brown.
- Step 3 ADD MUSHROOM: Add Wood Ear Mushroom and fry for a while.
- Step 4 BRAISE: Add water and egg. Cover the wok with a lid and braise until chicken soften.
- Step 5 SEASON: Season with salt.
- Step 6 POUR IN WINE: Add both the rice wine and bring it to a boil. Pour in whisky and turn off the fire.
- Rice Wine You can also use the regular yellow rice wine, or even Shaoxing Rice Wine
- Soak it for better flavour My Mom likes to make it a few hours before eating. Soaking the chicken, eggs, and fungus in the rice wine makes is so much more delicious!